I would like to be able to cut peanut brittle into neat squares. Everything I have tried does not result in a 'neat, straight cut', a quick Google search shows
I've successfully home-made gummy sweets -- my preferred flavour currently is scotch bonnet chilli. They are made of sugar -- heated until just below hard-ball
I have a great idea for a unique candy recipe, but to achieve this I need to be able to make pop rocks. The pop rocks would be inside the candy. Doing some re
I know that persipan is a cheap substitute for marzipan, using apricot or peach kernels in place of almonds. How do the flavor profiles of these two food items
This question is not about the preparation of a food item, so if it does not fit well on this site, please let me know where I might post them instead. I have
I have been trying to avoid refined sugar (white sugar, corn syrup, etc.) for health reasons. usually I replace it with demerara sugar, but I can also use honey
I was making a simple caramel with sugar, water, and lemon, and salt. How do the ratio of these ingredients affect each other? What does a longer cooking time c
I have a child with a restricted diet that can have no added sugar or other form of sweetener, with the exception of fruit juice. He is in desperate need of co
I've heard and old wives tales that when you try to make fudge or candy when it's raining or snowing outside that the fudge or candy will not set. What is the
Many sugar candy recipes ask for corn syrup to add polymerization to the final candy and prevent crystallization. Body sugaring recipes call for lemon juice to
I am making Caramel apples using, brown sugar, butter, vanilla, and condensed milk. The caramel is coming out very thick and sticky to the extreme. How can I m
I keep seeing them in old European paintings from 16th - 17th century. I think they still must exist present days. White irregular shaped sweets on the left ha
I have a really good recipe for caramels, everyone raves about them, so I am thinking about selling them to the public. But the recipe I have only makes an 8 x
Walmart used to carry gold foil wrapped bonbons, inexpensive that were to die for. I've seen other postings. The outer chocolate, the inner peanut butter melt a
I am making chocolate treats with mini Presley's caramel and chocolate. Can I use a regular Hershey's bar or use baking chocolate or can I mix them to make a ha
Is there any way we can make it without it becoming sticky?
I want to attempt making marzipan, and the recipe I'm considering calls for 200 grams ground almonds (link to full recipe). How fine should the almonds be groun
I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy. So far 275 degrees F works as far as the flavo
We're working on the most sour hard candy on earth. Here's the basic recipe: 2 cups sugar, 1/2 cup of water, 1/4 cup corn syrup, 3.2ml flavor (one small Lorann
When I candy-coat apples and let them sit out, the candy coating becomes sticky. I live in the Southern U.S., so humidity is usually pretty high, but other peop